I have several years of back issues . . . and I refer to them often. They fill many baskets throughout our home.
While glancing through the January 2013 issue of bon appetit I came across this gorgeous photo of a lemon honey tart with salted shortbread crust. Oh. my goodness. Isn't it beautiful!?!
I was completely drawn in by the slices of lemon suspended in the tart. The recipe revealed that these beautiful slices were from Meyer lemons. Have you ever baked with them? They remind me of a cross between a lemon and a mandarin . . . and can sometimes be slightly orange. Meyer lemons have a sweeter, more floral taste than regular lemons, making them great additions as fruit rather than just juice . . . and for adding lemon flavor without the mouth-puckering sourness of other lemons.
Bon appetit knew what they were doing when they paired Meyer lemons and honey, given that both have floral undertones . . . and compliment one another. Add a slightly salted shortbread crust and you have a perfect combination of sweet and salty. The lemon slices add a hint of zing, which rounds out this tart beautifully.
This recipe is very similar to making lemon bars, except that there's one more step. You'll make a honey and sugar mixture for the lemon slices to soak in, in advance. This is an important step, as it softens the slices and tames any traces of bitterness.
Wouldn't it be gorgeous for an Easter brunch, a shower, tea party, or a Summer dessert?
It will certainly be the Bell of the Ball on our Easter brunch table!
Ingredients
CRUST
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature,
cut into 1-inch pieces
2/3 cup powdered sugar
FILLING & Assembly
1 LARGE Meyer lemon, if possible (a larger Meyer will yield more slices, which makes for a prettier tart)
1 cup sugar
3 Tablespoons honey
1 Tablespoon finely grated Meyer lemon zest
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
2/3 cup fresh Meyer lemon juice (about 10 Meyer lemons)
Preparation
CRUST
Coat spring form pan with nonstick spray. Whisk flour,
cornstarch, and salt in a small bowl; set aside. Place butter and powdered
sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients
to food processor and pulse until mixture resembles medium-size pebbles (dough
will not come together completely). Transfer dough to prepared pan. Using your
fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan.
DO AHEAD: Crust can be prepared 1 day ahead. Cover and
chill.
FILLING & Assembly
Using a mandolin, slice Meyer lemon into paper-thin rounds. If you don't have a mandolin, then use a small serrated knife and cut very THIN slices. Remove
seeds.
Using a whisk, mix the sugar, honey, and lemon zest in a medium bowl. Add lemon
slices and using a spoon, GENTLY toss to coat. Let sit until lemon is softened and sugar is
dissolved, 60 minutes.
DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover
and chill.
Place rack in upper third of oven; preheat to 325°. Bake
crust until center is firm to the touch and edges are beginning to turn golden
brown, 30-35 minutes.
When crust is almost done baking, whisk eggs and egg yolks
in a medium bowl to blend.
Whisk flour, cornstarch, and salt in a small bowl;
add to egg mixture and whisk to combine.
Whisk in lemon juice. Add lemon slice
mixture; mix GENTLY to combine.
Reduce oven temperature to 300°. Pour filling into hot
crust. Using a fork, move the lemon slices around so that there is even coverage.
Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.
Bake until filling is set and slightly puffed around edges, 35-40 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold.
DO AHEAD: Tart can be made 2 days ahead. Cover and keep
chilled.
**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.
**I've read many reviews that this tart does not work with regular lemons, only Meyer lemons. Regular lemons are too tart and bitter.
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